Grilled and Spicy Marinated Anchovy Sashimi recipe - ingredients, nutrition and when to eat it
A springtime specialty from Korea’s southern coast, this dish tosses fresh anchovies with vegetables and a tangy, sweet, and spicy gochujang dressing.
A springtime specialty from Korea’s southern coast, this dish tosses fresh anchovies with vegetables and a tangy, sweet, and spicy gochujang dressing. The chewy anchovies and crisp vegetables pair with the bright dressing for a fresh-tasting bite. Serve it as a side dish with rice or as a light snack with drinks in the evening.
Seafood · 15 minutes to cook
Tips: Rinse fresh anchovies quickly instead of soaking them, so the flesh stays intact.
Tips: The vegetables can release a lot of water, so toss them with the dressing just before serving.
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Ingredients (1 serving)
- Fresh anchovy fillets — 100 g
- Cucumber — 0.3 pc
- Onion — 0.3 pc
- Perilla leaves — 3 sheet
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Minced garlic — 0.5 tsp
- Sesame seeds — 0.5 tsp